Moist Carrot Cake Recipe
Learn how to make the best carrot cake with cream cheese frosting! This carrot cake is so rich, moist and delicate. A must try recipe.
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Ingredients:
For the cake:
2 cups (250g) all-purpose flour
1½ teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1½ teaspoons cinnamon
1/4 teaspoon ground nutmeg
4 eggs
1 cup (220g) vegetable oil/canola oil
3/4 cup (150g) white sugar
3/4 cup (150g) brown sugar
1 teaspoon vanilla extract
3 cups (300 grams) grated peeled carrots
100g +200g pecans/walnuts – toasted
for the frosting:
1 cup (240ml) Heavy cream, cold
2 cups (450g) Cream cheese, room temperature
1½ cups (190g) Powdered sugar
1 teaspoon Vanilla extract
Directions:
1. Preheat oven to 350F (175C). Grease two 8-inch (20cm) cake pans and line the bottoms of the pans with parchment paper.
2. In a large bowl sift flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir and set aside.
3. Peel and grated the carrots.
4. In a large bowl beat oil, sugar and vanilla. Add eggs and beat until light and fluffy.
5. Add flour mixture to the wet mixture and mix until combined. Add grated carrots and 1/3 of chopped walnuts, stir until combined. Pour the batter into prepared pans and bake for 30-35, until a toothpick inserted in the center of the cake comes out clean. Allow the cakes to cool.
6. Meanwhile make the frosting: in a large bowl, beat cream cheese with powdered sugar and vanilla extract. Beat until smooth and creamy. In a separate bowl beat heavy cream to stiff peaks. Fold 1/3 of the whipped cream, then fold into the cream cheese mixture.
7. Assemble the cake: cut the top of the cakes, place one cake layer with flat side down. Spread a layer of frosting, place the second layer of cake on top of the frosting, flat side up. Spread evenly the frosting on top and sides of the cake. Coat the sides of the cake with the remaining chopped nuts.
8. Refrigerate for at least 2 hours before serving.
Notes:
• Instead of walnuts you can use pecans or combination of both.
• You can bake two pans at the same time.
• Instead of decorating the side of the cake you can decorate the top.
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Ultimate Carrot Cake | Southern Living
This carrot cake is one of our all-time favorites. Made with grated carrots, pieces of Granny Smith apple, and sweetened coconut, the resulting cake layers are moist, sweet, and soft. You've likely got most of the ingredients (and, there are only a handful) already in your pantry. What better way to spend a Saturday than to make this moist, stately carrot cake?
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Ingredients:
1 1/2 cups chopped pecans; 1 tablespoon butter, melted; 1/8 teaspoon kosher salt; 2 1/2 cups all-purpose flour; 2 teaspoons baking soda; 1 1/2 teaspoons ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon table salt; 1/2 cup butter, softened; 1 cup granulated sugar; 1 cup firmly packed light brown sugar; 1/2 cup canola oil; 3 large eggs; 3/4 cup buttermilk; 2 teaspoons vanilla extract; 3 cups grated carrots; 1 cup peeled and grated Granny Smith apple; 1 cup sweetened flaked coconut
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You'll Never Need Another Carrot Cake Recipe
This classic homemade carrot cake recipe is topped off with a tasty cream cheese frosting and is very moist and delicious. You will love how tasty this traditional cake is and all the extra ingredients you can put in it to customize it.
Carrot cake is a spice cake consisting of carrots, cake batter, and spices that are topped with a traditional cream cheese frosting. It’s a wildly popular cake and is especially beloved during the Easter holiday season.
Carrot Cake has been around for centuries, believe it or not, but was originally introduced as a carrot pudding. According to CarrotMuseium.co.uk, the carrot cake as we know it today was created out of carrot pudding. It was said to be a healthy alternative to sweet desserts, but as you can see this cake is not on the healthy side.
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Ingredients for this recipe:
• 1 ½ cups walnuts
• 3 cups all-purpose flour
• 1 tablespoon baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• 2 cups oil
• 1 cup sugar
• 1 1/2 cups brown sugar
• 6 eggs
• 2 teaspoons vanilla extract
• 4 cups peeled and shredded carrots
• cream cheese frosting recipe x 2
Old Fashioned Carrot Cake recipe with Pineapple
If you want to make the best carrot cake from scratch, it's easier than you think. This is your Hearty grandma style old-fashioned carrot cake recipe with pineapple that is juicy and moist and needs just one bowl and a whisk. The same base recipe can be used to make a sheet cake like I have done today or can be baked in a 6 or 8 inch cake tins to be used as a base for birthday cakes or even wedding cakes.
Click here for Step by step instructions with written printable recipe along with storage instructions and baker's tips:
240 gms (2 cups) Flour
1/2 tsp Salt
5g (1.5 tsp) Baking powder
4g (3/4 tsp) Baking Soda
4 gms Cinnamon
2 gms Nutmeg
270 gms (1.5 cups) packed Brown Sugar
125 gms Oil
3 eggs
240 gms ( 2 cups) Carrots grated
40 gms dessicated coconut
225 gms (1 cup) Pineapple
35 gms Pecans
4g Vanilla
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0:00 - Intro
0:20 - Preparing the Pan
0:42 - Preparing Cake Batter
4:34 - Preparing Cream Cheese Frosting
5:11 - Assembling the Cake
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Related Recipes:
1. Cream Cheese Frosting recipe:
2. Frosting recipe without butter:
3. Old Fashioned Boiled Fruit Cake:
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????????♀️Who I am:
Hey there. I am Sushma Iyer, the baker, blogger and youtuber behind [spicesnflavors.com]( I did my professional baking course from Ara Polytechnic, New Zealand in 2017 and ever since then I share my baking knowledge on Youtube and also through my blog post. Join us to get your roadmap to become a better baker. I upload new videos every single week.
Check out my Baking College Vlog: [
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Our Tamil Mommy Channel:
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_____________________________
????????♀️Who I am:
Hey there. I am Sushma Iyer, the baker, blogger and youtuber behind [spicesnflavors.com]( I did my professional baking course from Ara Polytechnic, New Zealand in 2017 and ever since then I share my baking knowledge on Youtube and also through my blog post. Join us to get your roadmap to become a better baker. I upload new videos every single week.
Check out my Baking College Vlog: [
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Artist: [
Our Tamil Mommy Channel:
__________________________
Join us on Instagram:
_____________________________
????????♀️Who I am:
Hey there. I am Sushma Iyer, the baker, blogger and youtuber behind [spicesnflavors.com]( I did my professional baking course from Ara Polytechnic, New Zealand in 2017 and ever since then I share my baking knowledge on Youtube and also through my blog post. Join us to get your roadmap to become a better baker. I upload new videos every single week.
Check out my Baking College Vlog: [
________________-
*Acoustic Guitar 1* by Audionautix is licensed under a Creative Commons Attribution 4.0 license. [
Artist: [
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???????????? ???????????????? ???????????????????????? ???????????????? ???????? ???????????????????????????????????? is the most moist, texture-filled, delicious and flavorful dessert, but it is not something you order but make. Check out my video on how to make the best Carrot Cake in Vancouver--with or without eggs.
Thanks for watching. If this video helped you, ???????????????????????? ???????????????????????????????????? and join us in our ???????????????????????????? ???????? ???????????????? ????????????????????, ????????????????????????????????????, ???????????? ???????????????????????? ????????????????????????...???????????? ???????????????????? ???????? ???? ????????????????. See you next time at HANDY.DANDY.HUSBAND.
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**Time Stamps:
2:02 Ingredients Overview
3:00 Wet Ingredient Mixing
4:54 Dry Ingredient Mixing
6:39 Placing Batter in baking pan
7:51 Buttermilk Glaze
10:27 Cream Cheese Frosting
14:36 Tasting--YUMMY
19:45 Ending
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**Link to ???????????????? ???????????? of Blue Ribbon Carrot Cake Recipe (don't worry, I wont' even ask you for your email address):
Carrot Cake
Carrot Cake! With a hint of cinnamon, soft crunch from nuts, ultra moist crumb and piled high with the fluffiest ever cream cheese frosting, this has the perfect texture and flavour. Easy and foolproof, absolutely to-die for!
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